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Creamy Spinach Artichoke Stuffed Mushrooms

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These creamy spinach artichoke stuffed mushrooms are a cozy, comforting appetizer perfect for entertaining or a quick snack. They combine tender spinach, tangy artichoke hearts, and a luscious cream cheese base nestled in meaty mushroom caps.

Ingredients

Scale
  • 20 medium button mushrooms, stems removed
  • 8 ounces cream cheese, softened (full-fat preferred)
  • 4 cups fresh baby spinach, loosely packed, washed and roughly chopped
  • 1 can (14 ounces) artichoke hearts, drained and chopped
  • ½ cup grated Parmesan cheese
  • 2 medium garlic cloves, minced
  • 2 tablespoons mayonnaise (optional but recommended)
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Gently wipe each mushroom cap with a damp paper towel to clean. Remove stems carefully. Place mushroom caps on the baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Set aside.
  3. Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Toss in the chopped spinach and cook just until wilted, about 2-3 minutes. Transfer to a bowl and let cool slightly.
  4. In a mixing bowl, combine softened cream cheese, mayonnaise, lemon juice, and grated Parmesan. Stir until smooth. Fold in the sautéed spinach and garlic, chopped artichoke hearts, and red pepper flakes if using. Season with salt and pepper to taste.
  5. Using a spoon or small scoop, fill each mushroom cap generously with the creamy spinach artichoke mixture, forming a level mound.
  6. Bake in the preheated oven for 20-25 minutes, or until mushrooms are tender and the filling is bubbly and slightly browned on top.
  7. Let the stuffed mushrooms cool for 5 minutes on the baking sheet before transferring to a serving platter.

Notes

Wipe mushrooms clean instead of rinsing to avoid sogginess. Sauté spinach and garlic to reduce moisture and boost flavor. Chill filling if too loose before stuffing. Do not overcrowd baking sheet for even roasting. Can be prepared ahead and refrigerated before baking.

Nutrition

Keywords: spinach artichoke stuffed mushrooms, creamy stuffed mushrooms, appetizer, cozy snack, easy entertaining, vegetarian, gluten-free

Find it online: https://lunafeast.com/creamy-spinach-artichoke-stuffed-mushrooms-easy-recipe-for-cozy-entertaining/